Peanut Butter Cup Baked Oatmeal

Peanut Butter Cup Baked Oatmeal

Total Time: 20m

Yield: 1-2 cakes

   

Ingredients

·       1/2 cup rolled oats

·       1/4 tsp pure vanilla extract

·       1/4 cup mashed banana or applesauce

·       2 tbsp milk of choice or nondairy creamer

·       pinch uncut stevia OR 1 1/2 tbsp liquid sweetener such as pure maple syrup

·       only if using stevia, add 2 additional tbsp milk of choice

·       1/8 tsp salt

·       1 tbsp cocoa powder

·       1-2 tbsp peanut butter or allergy-friendly sub

·       handful mini chocolate chips, optional

Instructions

Preheat oven to 380 F. If necessary, gently heat nut butter until stir-able. Combine all ingredients, and mix well. Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini loaf pan. You can also stick a second spoonful of peanut butter in the center if you wish! Bake on the center rack 20 minutes, then set your oven to “broil” for 3 minutes (or simply just bake longer if your oven has no broil option). You can even make this the night before or make multiple servings at once and freeze leftovers for an instant breakfast! (I’ve not tried, but a few readers had success making this in the microwave.)

Shahi paneer recipe

Shahi paneer could be a preparation of paneer in very thick gravy created by cream, spices and tomatoes. It’s a mainstay of Indian cuisine (mainly North India). It’s in the main devoured with  alternative Indian breads or Roti, Chappati . Paneer is that the Indian word for cheese and Shahi is that the Indo-Persian term for royal. Similar dishes embody paneer butter masala and kadai paneer. This recipe article is taken from famous Indian chef sanjeev kapoor’s  recipe book.

Shahi Paneer Recipe:

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4 to 5

Ingredients

• 250 gms paneer sliced in cubes
• 2 large tomatoes chopped
• 1 large onion blended
• Clarified butter three table spoon
• Chopped ginger chopped (one )
• One large green chili
• Cardamoms two (crushed )
• One bay leaf
• Beaten curd half cup
• 30 gms melon seeds
• One table spoon salt
• 2 tblsp cashew nut paste
• Cumin powder half table spoon
• Chili powder (red) half table spoon
• Garam masala ¾ table spoon
• Sauce of tomato 2 table spoon
• One cup milk
• Coriander leave chopped one table spoon

Instructions

1. Soak the melon seeds for minimum two hours then blend those with a blender and make smooth melon seeds paste
2. In a pan heat two table spoon of ghee add onion ,ginger ,brown cardamoms and green chili .cook until onions comes as pulpy .Then after maxing tomatoes cover this pan for next 7 to 8 minutes .
3. After 7 to 8 minutes cooking, add melon seeds paste which is prepared before. Add cashew nut and curd now cook again for 3-4 minutes then remove pan from fire.
4. Let give it some time to become cool .After cooling this put it in a blender with half cup of water then blend well this mixture.
5. Now take a pan and pour 1 table spoon of ghee. Heat this ghee with a low heat, add purred paste to this pan then again heat for 10 minutes with low heat until oil separates.
6. Add rest of other ingredients such as salt, cumin powder, red chili, tomato sauce and garam masala .Add water as your requirement to make thick gravy .
7. Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
8. Before removing from fire .Cook again for 5 to 7 minutes. After adding 1 cup of milk .
9. While serving this add paneer pices .
10. Garnish with coriander leaves to give a delicious look .
11. Serve well garnished and delicious hot Shahi paneer

Baked Macaroni and Cheese Velveeta

Different group of people and different culture adapt the different taste of foods in different cultures. Most pasta foods such as the baked macaroni and cheese Velveeta are favorites for most people around the globe. This kind of food is for different  kinds of seasons and different levels of people. It is  just easy to prepare it even your young ones are able to do it easily. Here’s what to do…

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Ingredients

• ¼ kilogram of elbow macaroni
• ½ teaspoons rock salt
• 2 ½ tablespoon unsalted butter, melted on the pan
• 1 ¾ cup unsweetened milk
• 1/3 cup fine bread crumbs
• 8 ounces of cubes of Velveeta
• 2 tablespoon of 1st class flour
• 1/8 teaspoon pepper

Instructions

1. First thing to do is to cook the macaroni as package direction. After cooking drain it immediately.
2. Prepare a haevy pan for the butter to melt.
3. Next is to blend in the flour, constantly stirring it slowly and continue stirring it constantly in cooking time and until the mixture is completely thicken.
4. Add the following ingredients:
5. ½ teaspoons rock salt, 2 ½ tablespoon unsalted butter, melted on the pan, 1 ¾ cup unsweetened milk, 1/3 cup fine bread crumbs, 8 ounces of cubes of Velveeta, 1/8 teaspoon pepper.
6. Add the cheese and constantly stirring it until it is melted.
7. Slowly add the cooked macaroni and transfer to the buttered casserole or you can make it individual casserole.
8. Prepare the bread crumbs and add 1 tablespoon melted butter and sprinkle it all over the macaroni mixture.

Notes

Bake to 400 degrees Farenheit. Baking time is 20 minutes. 

Serving: Good for 6 persons

Thai Chicken Curry

Thai chicken curry is a traditional Thai dish .Simply curry means combinations of different spicy ingredients in south East Asian countries but Thai chicken curry has exceptional cuisine style and taste and that’s why it is popular all around the world more than that of any other Asian recipe . It is very tough to find those people who are not interested to chicken even vegetarian also likes chicken and when it is Thai chicken curry nothing remains to say.

Ingredients:

• 3 onions , a small size ginger,
• 4 clove of garlic,two red chili ,lemon grass,sesame oil
• Soya sauce , fish sauce
• dried coriander powder
• some cumin, salt
• Tomatoes Pore
• coriander
• coconut milk ,brown sugar
• Chicken ½ kilo ,
• vegetable ( red pepper, carrot , Green beans etc )

Method of making Thai chicken curry:

First slice garlic , onion ,ginger ,red chili  lemon grass  and coriander with a proper size then put those on a blander for making paste and then add  one teaspoon of salt ,two teaspoon of coriander powder, one tea spoon of white chili, one tea spoon of cumin .Now run the blander for a minute and then again add one teaspoon of sesame oil ,three teaspoon of soya sauce and fish sauce ,add some tomatoes  pore and last add some juice of lime after adding of those ingredients blend well and make paste for Thai chicken curry .
Heat two spoon of oil with a pan and the add the paste which was made before and after a minute add  coconut milk to this mixture and then let it some time  to be mix well .Now add your  chopped chicken in this mixture  then give 5 minute to boil the chicken  .
After boiling this mixture add all vegetable with little water which was chopped before for this recipe and also mix one teaspoon of brown sugar then give 10 minutes to boil well . Now  and it is ready to serve.

Thai chicken curry and health tips

This recipe is delicious and nutritious too .It contains low amount of animal fat which makes it as risk free from censer and heart disease. Considering coconut milk as key ingredient which is also very nutritive .which has less saturated fat and fewer calories.

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Chicken and Bacon Casserole Recipe

When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterey jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. This recipe only uses 7 ingredients and can be prepared easily.  Enjoy.



Ingredients:
4 boneless skinless chicken breasts
6 strips of bacon
2 (10.75 ounce) cans condensed cream of chicken soup
2 cup shredded Monterey jack cheese
16 ounces spiral pasta
1 ½ teaspoons ground black pepper
2 teaspoons garlic powder





Cooking Instructions:
Step 1: Preheat the oven to 400 degrees. Heat a large skillet to medium-high heat. Add bacon strips and cook turning once until crispy. Drain on paper towels and crumble once the bacon has cooled. Season the chicken breasts on both sides with ground black pepper and garlic powder. Add the chicken to the pan with the bacon grease. Cook the chicken in the bacon grease over medium-high heat, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 degrees). Allow the chicken to cool and then slice it into strips.
Step 2: While the chicken is cooking, cook the pasta according to package directions. Spray a 9×13 inch baking dish with cooking spray.
Step 3: Drain the pasta, return it to the pot. Add the chicken, both cans of cream of chicken soup, crumbled bacon, and 1 cup of Monterey jack cheese. Stir and mix well. Pour into the prepared baking dish. Top with the remaining 1 cup of Monterey jack cheese.
Step 4: Place into the oven and bake at 400 degrees for about 20 minutes or until the cheese has melted and beginning to brown on top.
(Makes 6 Servings)